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Tomato, basil & Parmesan scrambled eggs

Tomato, basil & Parmesan scrambled eggs

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Rating: 5 out of 5.7 ratings
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  • Preparation and cooking time
    • Total time
    • Ready in about 10 minutes
  • Easy
  • Serves 1

Spice up your Saturday morning scrambled eggs with a taste of the Mediterranean

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
low insalt0g
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Ingredients

Method

  • STEP 1

    Cut a plum tomato into wedges and cook in the butter for about a minute. Stir 1 tbsp of grated Parmesan into the eggs with the cream then add to the pan and scramble (see Bill Granger's perfect scrambled eggs for how best to do this). Spoon the eggs onto a serving plate. Scatter over a few torn basil leaves, some extra Parmesan and serve with toasted ciabatta on the side.

Goes well with

Recipe from Good Food magazine, March 2003

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Overall rating

Rating: 5 out of 5.7 ratings
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